Spinach Bowtie Pasta Salad with Homemade Vinaigrette
"This salad’s got that real homemade feel—it’s colorful, fresh, and full of flavor. The bowtie pasta gives it some weight, the spinach and romaine keep it crisp, and the vinaigrette brings it all together with that tangy, from- scratch flavor. This is the type of salad that hits whether it’s a starter, a side, or even your main plate on a warm day."
Ingredients
- For the Salad
- For the Homemade Vinaigrette
Directions
- Cook about 1 cup (3 ounces) of dry bowtie pasta in salted water (it makes about 2 cups cooked) until al dente, then drain and rinse under cold water to stop the cooking. Set aside to cool completely.
- In a large bowl, combine the cooled pasta, 2 cups of spinach, 2 cups of chopped romaine, 1/2 cup of cherry tomatoes, 1/2 cup of sliced cucumber, 1/4 cup of red onion, and 1/4 cup of shredded carrots. Add cheese and nuts if using.
- In a small bowl or jar, whisk together 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 1 minced garlic clove, and a pinch of salt and black pepper until smooth and emulsified.
- Pour the vinaigrette over the salad and toss until everything is evenly coated. Chill for 15– 20 minutes before serving to let the flavors come together.
Chef Moe’s Tip
"Always rinse your pasta in cold water for salads—keeps it from getting gummy and helps the dressing stick better. You can switch up the vinegar too; apple cider vinegar gives a sweeter note, while balsamic makes it richer. If you want to give it some protein, grilled chicken or shrimp turns this into a full meal easy."
